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Green Beans with Sichuan Pork

[heart_this] · Aug 23, 2008 · 40 Comments

Green Beans with Sichuan Pork

I have been enjoying a lot of fresh locally grown produce from the farmers market lately but I realized that I have not been doing much with green vegetables. Green beans are one of my favorite green vegetables and they had some nice looking ones at the farmers market which I picked up. I have come across several Chinese recipes that include both meat and vegetables but where the vegetables are the primary ingredient and the meat is more of a garnish. I liked the idea of the increased prominence of the vegetables in a meal and wanted to try it. I had been craving something spicy and I decided to go with some of my favorite flavours in a Sichuan style meal. The green beans with Sichuan ground pork came together quickly and easily. The dish was really tasty and had a nice level of heat. The fact that the dish was mostly green beans made it a nice light meal along with some rice. I liked this kind of meal and I will have to try to work more vegetables into my dishes.

Green Beans with Sichuan Pork

Green Beans with Sichuan Pork

Cook Time: 25 minutes Total Time: 25 minutes Servings: 4
ingredients
  • 1/2 tablespoon oil
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon ginger (chopped)
  • 1/2 pound ground pork
  • 1 pound green beans
  • 1/2 tablespoon fermented black bean sauce (homemade or store bought)
  • 1 tablespoons chili bean paste
  • 1 tablespoons chili sauce (or to taste)
  • 1/2 tablespoon Sichuan peppercorns
  • 1 tablespoons soy sauce
  • 2 tablespoon chicken stock
  • 1/2 teaspoon sesame oil
  • 3 green onions (chopped)
directions
  1. Heat the oil in the pan.
  2. Add the garlic and ginger and saute until fragrant, about 1 minute.
  3. Add pork and brown.
  4. Add the green beans, fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer until the green beans are just cooked, about 5 minutes.
  5. Remove from heat and mix in the sesame oil and green onions.
Note: Instead of using black bean sauce you can use soaked and chopped fermented black beans.
Similar Recipes:
Mapo Tofu
Kung Pao Chicken
Mapo Eggplant
Sichuan Poached Beef (Shuizhu)
Mapo Tofu
Easy Steak and Peppers in Black Bean Sauce

Chinese, Food, Pork, Recipe, Side Dish

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Reader Interactions

Comments

  1. Marjie says

    August 23, 2008 at 11:55 pm

    Your green beans are simply beautiful! I love green veggies best, to the extent that my kids are so sure I like green foods above all others that they give me all the green M&Ms out of their packages (maybe there's benefit to liking green veggies, after all!). I hope this meal tasted as good as it was pretty!

    Reply
  2. Jan says

    August 24, 2008 at 12:36 am

    That looks fabulous, Kevin. Those green beans look so colorful and crunchy, and I love the flavor of Sichuan.

    Reply
  3. VeggieGirl says

    August 24, 2008 at 12:37 am

    Gorgeous green beans!

    Reply
  4. Steph says

    August 24, 2008 at 12:45 am

    I love ordering that dish at Chinese restaurants, but I think I like your version better! At least it’s not swimming in oil.

    Reply
  5. Kalyn says

    August 24, 2008 at 1:26 am

    This sounds like it would be simply beyond fabulous! Great recipe.

    Reply
  6. Darius T. Williams says

    August 24, 2008 at 1:40 am

    Looks good man. But you know – I think I’d need to season up those green beans a bit. I think a quick blanch to preserve the flavor and color and then a toss in a garlic infused olive oil with a sprinkle of salt and a good amount of fresh cracked pepper…then top it w/the pork. But yea man…good cooking!

    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  7. Manggy says

    August 24, 2008 at 2:13 am

    Yay for vegetables!

    Just including the word “Sichuan” in the title is a big draw for me, heh 🙂

    Reply
  8. Bobby says

    August 24, 2008 at 2:44 am

    sichuan pork is great… this looks really colorful and delicious.

    Reply
  9. Amber says

    August 24, 2008 at 2:58 am

    Yay the white dishes and woven mat are back. Yes they are your signature look. And where do you find perfect green beans? The meal looks wonderful and sounds perfect…clean crisp veggie and a bit of interest and contrast.

    Reply
  10. maybelle's mom says

    August 24, 2008 at 3:19 am

    great use of green beans.

    Reply
  11. The Konosur says

    August 24, 2008 at 4:18 am

    Gives me an idea of what to get for the next grocery shopping trip.

    I have a small tip though. If you peel of the end of the green beans and pull along the edges to remove the “seam” at the side, you get softer green beans.

    Reply
  12. Nina's Kitchen (Nina Timm) says

    August 24, 2008 at 4:26 am

    The color on those beans are just perfect which means you cooked them perfectly.I love Sichuan pepper!

    Reply
  13. Cakebrain says

    August 24, 2008 at 4:44 am

    Lucky you! I make Sichuan Green Beans quite often and yours looks like it turned our yummy! I love a hot kick too!

    Reply
  14. Alexa says

    August 24, 2008 at 4:45 am

    Terrific picture! What a great contrast of colors.

    Reply
  15. Jan says

    August 24, 2008 at 7:21 am

    Mmmmm YUM – I will be making this as soon as – it looks delish!
    I have a bag of those black beans but have never got round to using them. I can’t wait for my day off in the week to try this one – thanks Kevin.

    Reply
  16. Sylvie says

    August 24, 2008 at 11:02 am

    That looks lovely and fresh, Kevin. It’s nice to not have the meat as the main ingredient.

    Reply
  17. Natasha says

    August 24, 2008 at 12:01 pm

    Great combo. I love green beans, and although I like meat too, I’ve noticed I feel much better when vegetables are prevalent in my diet.

    Reply
  18. SteamyKitchen says

    August 24, 2008 at 12:24 pm

    now that’s my kinda food!! love it

    Reply
  19. Dee says

    August 24, 2008 at 12:31 pm

    Mmm… I love the idea of a Szechuan style pork! In Malaysia, meat and veg dishes are very common. Stir fried brocolli with beef in a black pepper sauce is one of our faves.

    Reply
  20. meeso says

    August 24, 2008 at 1:38 pm

    Now that’s a great way to eat green beans!

    Reply
  21. Prudy says

    August 24, 2008 at 2:57 pm

    The color on those green beans is just perfect. The flavor and crunch have got to be phenomenal.

    Reply
  22. Sharon says

    August 24, 2008 at 3:20 pm

    I like that these aren’t greasy like most of the green beans served in Asian restaurants. Gorgeous color..as usual!!

    Reply
  23. Gloria (Canela) says

    August 24, 2008 at 4:11 pm

    Kevin this look so yummy and tasty!!!xxGloria

    Reply
  24. Debbie says

    August 24, 2008 at 5:43 pm

    Mmmm can’t wait to try it. I tried another recipe you have with steak and peppers, I don’t know what fermented beans are as I was in the grocery store I picked up black beans in garlic sauce from the Asian section and used that as substitute and it came out good. I’d like to try these recipes with what you used, so for my silly question I’m sure, where do I find fermented beans?

    Reply
  25. Elly says

    August 24, 2008 at 7:05 pm

    This looks really delicious. I have been seeing similar recipes/ideas lately, too, and have been meaning to try something like this myself.

    Reply
  26. Sue says

    August 24, 2008 at 7:47 pm

    Green beans and Sichuan Pork…My two favorite combo’s, this is such a keeper. Well done, Kevin.

    Reply
  27. Dawn says

    August 24, 2008 at 8:40 pm

    I agree with you, this type of dish is right up my alley. I would love to make this.
    Your dish looks way better than the crap in some restaurants. This is bookmarked.

    Reply
  28. Katerina says

    August 24, 2008 at 9:45 pm

    Looks great, and another way I can use my favorite new ingredient – fermented black beans.

    Reply
  29. Helene says

    August 24, 2008 at 11:31 pm

    You surely get a nice variation in your meals. I really like everything you make.

    Reply
  30. Kevin says

    August 25, 2008 at 12:44 am

    Debbie: The black beans and garlic sauce is a great substitute as it is made with the fermented black beans and it is really tasty. You should be able to find the fermented black beans at a local Chinese grocery store. I brought a piece of paper with the Chinese symbols on (豆豉 – Douchi) and showed it to an employee are found them right away.

    Reply
  31. Esi says

    August 25, 2008 at 1:23 am

    What a cool take on green beans. They are one of my favorite vegetables (I think I say that about a lot of vegetables).

    Reply
  32. Dragon says

    August 25, 2008 at 2:14 am

    dfkThe green beans are sooooo green! Wow!

    Reply
  33. tigerfish says

    August 25, 2008 at 3:04 am

    Fresh produce rocks!

    Reply
  34. Mrs Ergül says

    August 25, 2008 at 5:46 am

    Your green beans look so fresh! I don’t get them at that quality here at all…

    Reply
  35. Deborah says

    August 26, 2008 at 2:49 pm

    I wish I could find beautiful green beans like that here!

    Reply
  36. Jeanne says

    August 27, 2008 at 3:54 pm

    How gorgeous these beens are – such a vibrant colour. Green beans and peas were some of the few vegetables I used to eat as a child – now I eat practically anything! Love the sound of this dish.

    Reply
  37. noobcook says

    August 29, 2008 at 5:47 am

    This looks easy… and tasty! I want more rice to go with it 🙂

    Reply
  38. Mark says

    November 23, 2010 at 7:04 pm

    The green beans look excelent. Im a Teen and im already cooking, and I always wanted to find something healthy for my family to eat. Thanks for such a great recipe. He is my blogsite for my own cooking blog… http://classblogmeister.com/blog.php?user_id=253244&blogger_id=321298

    Reply
  39. Debi says

    January 20, 2020 at 7:04 pm

    Hi Kevin,
    When I get this – and I get it ALL the time – the pork is a little more ‘saucy’ and covers the beans. What would you suggest to produce more sauce. My husband and I love this as a meal over white rice! This version does not appear to have much sauce.
    Thank you!

    Reply
    • kevin says

      January 21, 2020 at 11:58 am

      For more sauce I would increase the chicken stock to 1/3 (or even 1/2) cup and add a tablespoon of cornstarch (mixed into the chicken stock before adding to the pan. Enjoy!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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